1 is a pig's leg. Spanish ham can be divided into Jamónserrano and Iberian ham from raw materials. Serrano ham is made from common white-hoofed pigs, which are often found in markets and restaurants. Iberian ham is made from Iberian black-hoofed pigs with scarce production, which is more delicate and of course more expensive.

2. Spaniards like to eat raw ham, and the grades are of course very different. The so-called "ham Jamón" refers to the hind legs, and the "front leg Paletta" has less meat and hard meat. The common one is "JamónSerrano", which is made of common white pig legs and then air-dried. After more than a year of air drying and aging, the more advanced mountain ham is rich and delicious. Almost all raw hams in Spain are seasoned with coarse salt, and they are only naturally dried. There are few smoked hams, which are very simple and natural. Because hooves are cured with bones, you should cut thin slices by hand when eating. In Taba Bar, there is often a special person in charge of fresh-cut raw ham at the bar. Although these hams are old for a long time, everything will soon become dry and stale, so they must be cut as needed.